42 - Wednesday, January 2, 1991 - North Shore News — FOOD a) = * Consider a quiche excessive number of eggs allows quiche to remain in the oven longer so the pastry has extra time to cook. Set the oven rack at a lower level in the oven than usual so the crust is closer to a direct source of heat. Use a metal quiche pan, or a glass pie dish as these absorb the heat. crisping the crust faster. Heavy ceramic dishes look wonderful, but don't conduct the heat as well. Layering grated or thinly sliced cheese onto uncooked pastry pro- vides a barrier between the pastry and the filling. For pre-baked crusts: Brush the pastry with egg white only if you’re prebaking the crust. Otherwise the egg just combines Inquisitive Cook } lg SUE WILSON ANNE GARDINER THE QUESTION of quiche is a cook’s dilemma, for each part of this delectable combination of pastry and custard needs a_ different cooking time and temperature. Pastry needs a hot oven so steam can push the dough into flakes. But the ideal temperature with the fiiling. Allow a pre-baked crust to cool before filling. Scalding the milk warms the filling and shortens the baking time. If the filling isn’t setting, increase the number of eggs so the custard cooks before the crust is too brown. Partial prebaking only leads to heavy crusts as once the starch granules in the pastry begin to swell, they absorb water from the filling very easily. To test for doneness insert a knife halfway between the centre and the edge. When the knife re- mains clean, the quiche is done. The centre may still quiver, but residual heat continues cooking. A few minutes standing time firms the pastry. BUSINESS Shop for an accountant From page 40 claiming either the capital gains exeraption or applying net capital loss carry-forwards to eliminate or reduce realized net capital gains, consider claiming the exemption, since the loss carry-forward rules may outlive the exemption,’’ ad- vises Ernst & Young, chartered accountants, in Managing Your Personal Taxes — An Ongoing Process. In other words, use up your capital gains exemption while it’s still around. “What do you need to do to take advantage of the pension in- come credit?”? — 3.0. You may claim this credit on the first $1,000 of private pension income — typically the monthiy pension you receive from a former employer (but not CPP or OAS). for baking pastry is too hot for Stand If you have no private pension, starting at age 65 you may create your own private pension income: (a) convert enough of your RRSP to an annuity or RRIF to produce $1,000 income a year, or (b) use non-RRSP funds to buy a quali- fying annuity whose interest in- come provides the $1,000 you need. Most life insurance companies and many other financial institu- tions offer such qualifying an- nuities. Look into creating this pension income as early as possible in the year you turn 65, Mike Grenby is a Vancouver- based columnist and independent personal financial adviser who will answer your questions as space ffows in his column. the filling. In order to keep the pastry crisp, fillings are often overcook- ed. Cheese turns stringy. Custard becomes porous as protein toughens and squeezes out moisture. The liquid leaking from an overcocked filling is the most common contributor to a soggy crust. The filling needs only moderate heat to melt cheese and set the ege mixture into a smooth, tender custard. So the baking temperature recommended for quiche is a compromise — usually 375°F (190°C). Some recipes are 100 generous in their use of eggs. We recall one recipe that used 16 eggs to thicken four cups of milk. Since eggs are responsible for setting, this filling set quickly in the oven, long be- fore the crust had cooked. There are several techniques worth trying to offset the con- tradictions in baking temperatures. For unbaked crusts: Keep in mind that one large egg or two egg yolks will coagulate one cup of milk or cream. Reducing an JAPANESE LANGUAGE Courses Canadian | International College STUDY INA JAPANESE ENVIRONMENT § © Communicate Approach e Japanese Language Partners (resident Japanese students) ¢ Pronunciation Coaching « Small Classes * Courses Begin - September. January. April 2420 Dollarton Highway North Vancouver V7H 2Y1 Tel: 929-1544 (Fax: 929-2074) idly by while dozens people of throw themselves olf a mountain. World Cup Freestyle Aerial Competition sends people flying 50 feet up, where air is thinner and hearts stop beating. Canada’s Lloyd Langlois, current World Aerial Champ hot from a No.1 finish in a previous World Cup event risks it all. Be there. Friday Jan. 11. Ballet Competition on Wishbone begins 9:30 a.m.O Sat. Jan. 12. Pepsi Mogul Competition on Overbite begins 10:00. a.m.) Sun. Jan. 13. Labutt's Acrial Competition above Fitzsimmons Chair begins 9:30 a.m. KCOMB w OQ U KR T At W BlFe